Coconut Curry Chickpeas
These Coconut Curry Chickpeas are vegan comfort food in a bowl. The chickpeas are braised in a coconut curry sauce and served over rice. Quick, easy, delicious dinner!
Equipment
Ingredients
- 2 tablespoons vegan butter or sub olive oil
- 1/2 yellow onion diced
- 3 cloves garlic minced
- 1 tablespoon fresh ginger minced
- 1 tablespoon yellow curry powder
- 1 teaspoon coriander
- 1 teaspoon turmeric
- 1/2 teaspoon red pepper flakes
- 1/2 teaspoon pepper
- salt to taste
- 1 15-ounce can crushed tomatoes
- 1 15-ounce can coconut milk
- 1-2 tablespoons low sodium soy sauce to taste
- 2 15-ounce cans chickpeas drained and rinsed
- 2 tablespoons cilantro chopped
- 2 cups cooked rice for serving
- naan for serving
Instructions
- Melt the vegan butter in a skillet over medium heat. Add the onion, garlic, ginger and dry seasonings. Cook down for 3 minutes.
- Pour in the crushed tomatoes, coconut milk and soy sauce. Bring to a boil, add in the chickpeas, lower the heat and simmer for 15 minutes. The sauce should thicken as it simmers. Stir in the cilantro, taste and adjust the seasonings as needed.
- Serve hot over rice with naan on the side.
Video
Nutrition
Calories: 586kcal | Carbohydrates: 67g | Protein: 18g | Fat: 30g